Shanghai Sweet & Spicy Spaghetti

Spanish version 2014-09-14
  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This speed scratch sauce is tossed with the Barilla® Whole Grain Spaghetti and then baked briefly in the oven which provides savory glazed pasta. No reductions, no hassles, just flavors bursting with health. Eggs are added for healthy vegetarian protein and colorful stir fry blend completes the dish.

HACCP Process #3 Complex Food Service


  • 12 Pounds 8 Ounces Barilla® Whole Grain Spaghetti
  • 2 Gallons 2 Quarts Pineapple Juice
  • 1 Quart 2 Cups Soy Sauce, R/S
  • 2 Cups Sriracha Sauce
  • 12 Pounds 8 Ounces IQF Precooked Scrambled Eggs
  • 18 Pounds Stir Fry Vegetable Blend
  • 1 ounce Pan Spray


Step 1

Prior To Day of Service: Pre-Prep: Clean and sanitize prep area.
Pull Barilla® Whole Grain Spaghetti from dry storage.
Wash hands thoroughly.
Cook: Boiling method: Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
Add pasta to boiling water, return to a boil as quickly as possible.
Cook pasta for 4 minutes.
Drain pasta as quickly as possible
Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.
* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.

Step 2

Hold: Place drained, cooled pasta in sealed, date stamped, containers in walk-in, store for service below 40°F.

CCP: Hold below 41°F

Step 3

Day of Service:

Pre-Prep: Clean and sanitize prep area .
Pull soy sauce, sriracha and pineapple juice.
Prep: Wash hands thoroughly.
In large pitcher, add juice, soy sauce and sriracha and whisk well.
Cover and set aside.
Pre-Prep: Pull stir fry vegetables and eggs from freezer.
Pull pasta from cooler.
Wash hands thoroughly.
Prep: Place pasta into 4 lightly sprayed steam table pans using 6 quarts plus 1 cup per pan.
Pour pineapple juice mixture over pasta using 3 quart per pan.
Toss lightly to mix.
Prep: Pan vegetables in 4 shallow steam table pans, using 4 pounds 8 ounces per pan.
Prep: Place scrambled eggs (4 lbs.) in full-size steamer pan sprayed with no-stick cooking spray and cover pan tightly with foil. . (Optional: add 1/2 to 3/4 cup of water to pan).

Step 4

Cook: Place sauced pasta into a preheated 350°F convection oven.
Bake for 15 minutes or until liquid is absorbed and pasta is glazed.

SOP: Batch cook as necessary to insure best end product and nutritional.

Step 5

Hold: Cover pasta and place in warming cart and hold above 135°F.

CCP: Hold above 135°F

Step 6

Cook: Bake scrambled eggs at 250°F for 20 -25 minutes, stirring if necessary.

CCP: Heat until an internal temperature is reached of 165°F for 15 seconds

SOP: Batch cook as necessary to insure best end product and nutritional.

Step 7

Hold: Place eggs in warmer and hold above 135°F.

CCP: Hold above 135°F

Step 8

Cook: Place vegetables in steamer. Steam for 15 minutes or until vegetables have reached 140°F.

CCP: Heat until an internal temperature is reached of 140°F for 15 seconds

SOP: Batch cook as necessary to insure the best nutritional and end product.

Step 9

Hold: Place vegetables in warmer and hold for service.

CCP: Hold above 135°F

Step 10

Serve: 1 cup of pasta using 1 - 8 oz. spoodle.
Top with 1/2 cup of stir fry vegetables using 1 - 4 oz. spoodle.
Top with 1/4 cup scrambled eggs using 1 - #16 disher.
Each serving is 14 Ounces or 399 Grams.

CCP: Hold above 135°F

Each serving of this recipe provides 2 oz. eq. grains, 2 oz. eq. m/ma and 1/2 cup other vegetable.

Chef Recommended Cuts
  • Whole Grain Penne
  • Whole Grain Rotini
  • Whole Grain Spaghetti
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 14 oz. (399 g)
Servings Per Container 1

Amount Per Serving
Calories 368
Calories from Fat 76.5
% Daily Value*
Total Fat 8.5g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 229mg
Sodium 706mg
Total Carbohydrate 61g
Dietary Fiber 8.3g
Sugars 2g
Protein 18.5g

Vitamin A 20%
Vitamin C 89%
Calcium 8%
Iron 30%
Allergy Information: Wheat, Egg, Milk, Soy
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.